Process of preparing wheat.



- vessel and cold water is added to cover the r erron- JABEZ BREWSTER,0F TOMI BSTONE ARIZONA TERRITORY.

PROCESS OF PREPARING WHEAT.

No Drawing.

Specification of Letters Patent.

Patented Dec. 26, 1911.

Application filed January 12, 1911. Serial No. 602,213.

To all whom it may concern:

Be it known that I, JABEZ BREWSTER, a citizen of the United States, anda resident of Tombstone, in the county pfiCochise' and TerritoryofArizona, have invented a new and Improved Process of Preparing Wheat,of which the following is a full,'clear, and exact description.

The object of the invention is to provide a new and improved process forpreparing wheat as a food product, which is exceedingly nutritious andsweet, easily digested, and capable of remaining in proper condi-' tionfor an indefinite period of time.

The process consists essentially in soaking the clean wheat in water,then boiling the wheat until a creamy starch forms on the surface, thenrepeatedly applying hot water for removing the starch and until thewater is perfectly clear and transparent, then boiling the wheat andadding salt accordin to the desired taste to be given to the 00dproduct, and then adding boiling water under application of slow heatuntil the water is absorbed and evaporated when the product is ready forcanning.

In detail, I proceed as follows: The wheat is cleaned and scoured fromall dirt and extraneous matter by the use of cold water, until the wateris clear and transparent. The clean wheat is then placed in a suitablewheat about three inches, and the wheat is now left to stand .for abouttwelve hours or more, so that the wheat absorbs water, the water beingchanged say every six hours. The wheat, covered with water for aboutthree inches, is then boiled for two hours or until a creamy starchforms on the surface,

at which time the wheat is ready for the removal of the starchwhich isdone by replenishing with hot water and removal of the same. Thereplenishing and removal of hot water is repeated until the water isperfectly clear and transparent. Boiling water is now added to the wheatso as to cover the same two or three inches, and then the wheat isboiled for an hour or so under the addition of salt to suit the taste.The water is replenished as before and then the mass is subjected to aslow fire until the water is all absorbed and evaporated, at which timethe product is ready for use or canning purposes.

Having thus described my invention, I claim as new and desire to secureby Letters Patent:

The herein described process for preparing wheat, consisting in soakingthe wheat, then boiling it until a creamy starch forms on the surface,then repeatedly applying hot water for removing the starch and until thewater is perfectly clear and transparent,

then boiling the wheat and adding salt, and

then replenishing the mass with boiling Water under application of aslow heat until the water is absorbed and evaporated when the product isready for canning.

In testimony whereof I have signed my name to this specification in thepresence of two subscribing witnesses.

J ABEZ BREWSTER.

Witnesses:

HENRY FLYNN, EDGAR H. REEVES.

